Recipe - East Texas Brownie Pudding Cake

1 cup Allpurpose flour
2/3 cup Unsweetened cocoa powder
Three fourths teaspoon Baking powder
Three fourths teaspoon Salt
1 cup Granulated sugar
6 tablespoon Unsalted butter; melted and
cooled
1 cup Heavy cream
2 Eggs
1 teaspoon Vanilla
1 1/3 cup Boiling water
Three fourths cup Gold brown sugar; packed

Preheat the oven to 350 degrees. Into a medium bowl, sift together the
flour, 1/3 cup of the cocoa powder, the baking powder, and salt; set aside.

In a large bowl, using an electric hand mixer, beat together the granulated
sugar, butter, cream, eggs, and vanilla. Add the flour mixture and beat on
low speed until just combined. Spread the batter evenly in an ungreased
8inch square baking pan; set aside.

In another bowl, whisk together the remaining 1/3 cup cocoa powder, the
boiling water, and brown sugar; pour this mixture over the batter. Bake
about 35 minutes or until a cake tester or toothpick inserted into the
center comes out with crumbs adhering to it. Serve warm, topped with
vanilla or coffee ice cream, if desired.

Formatted by suechef@sover.net

Recipe by: Chocoholic Party HE1A25

Posted to MCRecipe Digest V1 #883 by Sue suechef@sover.net on Nov 04,
1997